Bolita di Keshi
Bolita di Keshi are cheese fritters that arrive golden and crackling, their crispy exterior giving way to molten pockets of cheddar and feta. The technique of binding cheese with cornstarch rather than flour creates a distinctly different texture, one that shatters on the tooth before melting. From Curaçao's kitchens, these bites reflect centuries of Caribbean and Dutch influence, a savory snapshot of trade routes and island adaptation.
Instructions
Grate finely and toss together. 1 lb. sharp yellow cheese (cheddar or oude boerenkaas) 1 lb. keshi di buriko (or any white cheese such as fromage blanc, queso blanco, ricotto, feta etc.) Stir in: 6 eggs, beaten 5 Tbs.
Cornstarch Shape the mixture into small balls.
These may be kept indefinitely in the freezer.
Drop the balls into deep, hot fat and fry until golden.
Serve piping hot on toothpicks..
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